Milk Badam is a Punjabi go to! Cold in the summer and piping hot in the winter.
It’s soothing, refreshing, nutty, and sweet. It’s an amazing amalgamation of sugar, dairy, and almonds. There are a couple different varieties out there – you can add in pistachio, rose water, or even dried fruit. No matter what add-ons you put on you’ll love milk badam.
Personally, I like it to keep it “simple” and skip the rosewater and dried fruit. It’s definitely filling so I wouldn’t do this with a big meal or expect to have a big meal after. It’s more of a dessert drink.
I actually love this drink as a stand alone, but I’ve also paired it with grilled mango and it’s amazing. The acidity of the mango and the creaminess of the milk are a perfect combo.
Eeek Fact #19: In some parts of India they give you mango leaves on your wedding day as a symbol to ensure you bear oodles of babies. It makes me wonder if there’s some sort of algorithm to delineate how many leaves equal how many babies. If one leaf is equivalent to 1-2 babies that’s fine, we’d be at a one leaf max. But the b*tch that tried to hand me a bunch would get smacked into place. Being pregnant for a decade plus sounds atrocious, but what do I know, I have 3 dogs and 2 cats, that too sounds atrocious, and yet is lovely – sometimes.
Ingredients I like for this recipe:
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